Seafood Tips

In my searching this week, I ran across these tips and I thought they may be helpful to you!!

Seafood Safe Handling Tips
• Purchase seafood last and keep it cold during the trip home.
• Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
• After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and hands with hot soapy water.
• Marinate seafood in the refrigerator and discard any used marinade to avoid bacteria from raw juices. For basting, reserve a portion before adding raw seafood.

Buying and Storing Tips
• Meat should be firm with a fresh sea breeze aroma and no discoloration.
• Store fresh fish in the coldest part of refrigerator at 32° F for up to 2 days.
• To freeze, wrap fish tightly to prevent freezer burn; date the package and store at 0° F for up to 2 months. Thaw in the refrigerator or under cold running water.

Cooking Tips
• Tuna is traditionally cooked to rare or medium-rare in the center.
• Cook the tuna steaks to desired doneness, turning once.
• For rare center, cook 2 minutes on each side.
• For medium center, cook 3 to 5 minutes on each side.
• For well-done center, cook 5 to 8 minutes on each side.

How Much to Buy
• Steak or fillet 1/3 to 1/2 pound per serving